SHELA GUSTIAR, . (2014) PENGARUH PENAMBAHAN BUMBU KARI TERHADAP DAYA TERIMA ABON BATANG BAYAM (Amaranthus spp.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bumbu kariterhadap daya terima abon batang bayam, berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Program Studi Tata Boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta, pada bulan Oktober 2013-Juli 2014, menggunakan metode eksperimen. Pada pembuatan abon batang bayam dilakukan penambahan bumbu kari dengan persentase 8%, 11%, 14% dari total bahan yang digunakan. Hasil perlakuan kemudian dinilai berdasarkan aspek warna, rasa, aroma, dan tekstur kepada 30 orang panelis yang sudah mengambil mata kuliah Teknik Pengawetan Makanan dan Pengolahan Makanan Nusantara. Hasil analisis penilaian deskriptif menunjukkan nilai rata-rata tertinggi untuk aspek warna 4,26 dengan rentang suka sampai sangat suka pada abon batang bayam dengan penambahan bumbu kari sebanyak 14%, untuk nilai rata-rata tertinggi pada aspek rasa 4,03 dengan rentang suka sampai sangat suka pada abon batang bayam dengan penambahan bumbu kari sebanyak 8%, aspek aroma dengan nilai rata-rata tertinggi 4,23 menunjukkan rentang suka sampai sangat suka pada abon batang bayam dengan penambahan bumbu kari sebanyak 11%, dan aspek tekstur 4,2 dengan rentang suka sampai sangat suka pada abon batang bayam dengan penambahan bumbu kari sebanyak 11%. Berdasarkan hasil uji Friedman menunjukkan tidak terdapat perbedaan daya terima terhadap aspek rasa, aroma, dan tekstur. Terdapat perbedaan daya terima pada aspek warna. Formula abon batang bayam dengan penambahan bumbu kari sebanyak 8% dan 11% merupakan formula yang paling disukai. *********** This research is to the effect of adding curry spicesthe acceptance of shredded spinach stems, based aspects of colour, taste, flavor, and texture.This research was conducted at the Food Processing Laboratory in Home Economic Department, Faculty of Engineering, State University of Jakarta.in October 2013-July 2014, using the experimental method.In making shredded spinach stemsthe addition of curry powder with the percentage of 8%, 11%, 14%of the total material used. The results of treatment were evaluated based on color, flavor, aroma, and texture of the 30 panelistswho had taken courses Food Preservation Techniques and Traditional Cuisine of Indonesia. The results of a descriptive assessment analysis showsthe highest average value of 4.26 for the aspect of colorwith ranges like to really like the shredded spinach stem with the addition of curry paste as much as 14%,for the highest average value on aspects of taste4.03with ranges like to really like the shredded spinach stem with the addition of curry paste as much as 8%, aspects ofthe scent with the highest average value of 4.23shows the range likes to really like the shredded spinach stem with the addition of currypasteas much as 11%,and aspects like texture with a range of 4.2 to really like the shredded spinach stem with the addition of curry as much as 11%.Based on the results of Friedman testshowed no difference in acceptability of aspects of taste, flavor, and texture.There are differences in received power at the color aspect. Formula shredded stems with the addition of curry pasteas much as 8% and 11% is most preferred formula.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dr. Ir. Mahdiyah, M. Kes. ; 2). Dra. Mariani, M.Kes |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Rima Safitri . |
| Date Deposited: | 19 Apr 2021 04:46 |
| Last Modified: | 19 Apr 2021 04:46 |
| URI: | http://repository.unj.ac.id/id/eprint/16019 |
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